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  #1  
Old 10-25-2017, 10:28 PM
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Default Sunday pot roast on a Tuesday

Had a small chuck roast that I browned off in CI DO, put a layer of potatoes and carrots to act like a rack to raise for the braise. Put it in the oven on 200 around 11 am. Checked it again around 4 and it wasn't where I wanted it to be texture wise so bumped to 300, checked in an hour and it was boiling. Texture was better so lowered it again to 225. Checked at 6 and it was about there. Had to peel some more potatoes and make the gravy. So did the potatoes and got the mashed done. Love the flavor that having some potatoes in there that were cooked with the roast. Added butter and some of the au jus and a skosh amount of milk. Then the gravy, made a roux, added some porcini powder with the flour. Wow! What a difference that made. Another layer of flavor, will keep experimenting with this! I didn't make enough roux so I tried to quicken the thickening with a corn starch jus mix. Came out awesome! I could have just poured myself a cup of that to drink. Not saying I did that or not. I think this was the most flavorful pot roast I ever made, especially the gravy. Oh added a couple glugs of red wine to deglaze the pot after browning the roast.










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Old 10-26-2017, 12:24 AM
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Ummm, yeah, I'd be in for a plate of that, and then a 2nd...
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Old 10-26-2017, 05:51 AM
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Damn! Now that is real eating right there
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Old 10-26-2017, 06:30 AM
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Damn! Now that is real eating right there
That's some real cooking right there...
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Old 10-26-2017, 07:47 AM
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Oh yeah, we do those all the time too... very very good and satisfying!!
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Old 10-26-2017, 08:31 AM
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I need to figure out the gravy game, that looks awesome


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Old 10-26-2017, 09:55 AM
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Knocked it out of the friggin' park Shell!





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Old 10-26-2017, 11:41 AM
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I could have me a plate or 3 O dat! Nice cookerin Shell!!
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Old 10-26-2017, 11:45 AM
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Looks & Sounds Awesome, Shell !! ---

Nice Job!!

Seems my invite got lost in the mail.

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Old 10-26-2017, 12:44 PM
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Looks delicious. Have you ever tried arrowroot? Works wonders. A little foe a long way.
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Old 10-26-2017, 01:24 PM
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Looks delicious. Have you ever tried arrowroot? Works wonders. A little foe a long way.
I haven't tried arrowroot, please explain!

Thank all, it was really good. I went a little heavy on the salt and pepper this time and it really helped bring out the beefiness of this roast.
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Old 10-26-2017, 01:51 PM
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I haven't tried arrowroot, please explain!



Thank all, it was really good. I went a little heavy on the salt and pepper this time and it really helped bring out the beefiness of this roast.


It’s a starch based powder. More expensive than plain corn starch but without “starchy” flavor. Maybe not a big deal with a big roast meal but I like it with other fine gravies and sauces. Nice thickening addition to sauces. Don’t use too much or you will be adding water to your sauce ! Great for Asian stuff or soupy soups.
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Old 10-26-2017, 05:11 PM
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Dang nab it Shell,,,, That looks damn good,,, great job

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Old 10-26-2017, 08:52 PM
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I haven't tried arrowroot, please explain!
My experience with arrowroot is that it thickens really well in things that don't get high heat...Things that you don't want to get cloudy looking...High heat stuff like gravy will be better suited with corn starch...

But I could be wrong...
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